Vegan Coconut Scones
These vegan coconut scones will add an extra special touch to your next afternoon tea. Soft and fluffy, they are sure to be a crowd-pleaser. Serve them with dairy-free whipped cream and strawberry jam for the perfect sweet treat.
I am officially back in the Baked by Clo kitchen again!
I took some time away from baking last year due to health issues which have thankfully resolved themselves. It’s been SO long since I’ve baked anything and I have truly missed the creative outlet.
Coconut scones are actually one of the first recipes I ever made for my blog but I have to be honest… although I’ve always enjoyed baking, I was actually not a very good vegan baker when I started this blog! I didn’t know much about egg replacements or the chemistry behind it all, so I kind of just learned along the way over the last 5 years. The original recipe was okay but I knew it could do with some improvements.
I’ve made a few different types of scones in more recent years so I used those recipes as a base and added some desiccated coconut to create these tall, golden dairy-free coconut scones.
It’s a simple recipe with just 6 ingredients and if you’re a baker, you probably have them all in your kitchen already.
Ingredients you’ll need
These scones are made with desiccated coconut. This adds a little bit of texture to the dough and of course the coconut flavour. Make sure to serve the scones with coconut whipped cream because the combo is so good.
For this recipe, these are the ingredients you’ll need:
- Self-raising flour. It’s important that you use self-raising flour, which contains added raising agents. This helps to make tall and fluffy scones.
- Baking powder. This works alongside the self-raising flour to help to scones rise as they bake.
- Vegan butter (block). I prefer the classic ‘buttery’ flavour in scones which is why I used butter. If you want more coconut flavour, feel free to substitute with extra virgin coconut oil (the kind that solidifies when cold).
- Caster sugar. This is also known as superfine sugar in other parts of the world. You only need a small amount to add a touch of sweetness because scones are not supposed to be super sweet.
- Soy milk. I recommend using unsweetened soy milk for best results. I have not tested the recipe with any other kind of plant-based milks yet so I’m not sure how well they will work, sorry.
- Desiccated coconut. This can be found in the baking aisle or near the nuts and seeds in most supermarkets.
And that’s all! These vegan coconut scones have only 6 ingredients! And of course, you can add any fillings you like such as jam, dairy-free cream or butter. The choice is yours.
How to make vegan coconut scones
Preheat your oven to 220°C/430°F (or 200°C/400°F if you’re using a fan or convection oven). Line a tray with baking paper.
In a large bowl, mix together 360g of self-raising flour and 1 teaspoon of baking powder (don’t confuse this with baking soda/bicarbonate of soda).
Rub in 90g of dairy-free butter until the mixture resembles breadcrumbs. Then stir in 50g of caster sugar.
Mix in 150ml of soy milk then use your hands to gently press it into a ball of dough. If the dough is too wet, add some more flour. If it’s too dry, add more soy milk.
Add 70g of desiccated coconut and fold it into the ball of dough using your hands. Be gentle with this to avoid creating tough scones.
Roll out the dough on a floured surface until it’s around 2cm thick. Use a 3-inch round cutter to cut out your scones, re-rolling leftover pieces of dough until it’s all used up. You should end up with around 6 scones.
Place the scones closely together on the tray (this helps them to rise upwards) and use a pastry brush to lightly brush them with soy milk.
Bake for 12-15 minutes until golden brown. Once baked, transfer them to a wire rack and leave to cool completely.
Slice the cooled scones in half and serve with some strawberry jam and whipped coconut cream.
More vegan scone recipes:
That’s all for now! I hope you enjoy these dairy-free coconut scones. Let me know how you get on by leaving a rating and/or comment below. Happy baking! xo
Vegan Coconut Scones (Dairy-Free)
Soft and fluffy dairy-free coconut scones for your next afternoon tea.
- 360 g Self-raising flour
- 1 Teaspoon Baking powder
- 90 g Vegan block butter (sub for extra virgin coconut oil if you want more coconut flavour)
- 50 g Caster sugar
- 70 g Desiccated coconut
- 150 ml Unsweetened soy milk (plus a little extra for brushing the scones with)
Preheat your oven to 220°C (200°C for fan ovens). Line a large tray with baking paper.
In a large bowl, mix together the flour and baking powder. Rub in the vegan butter to create a mixture that resembles breadcrumbs.
Stir in the caster sugar.
Add in the soy milk, a little at a time, and combine until it forms a dough. If the dough is too wet, add more flour. If it's too dry, add more soy milk.
Use your hands to press the desiccated coconut into the dough. Be careful not to overwork the dough as this will result in tough scones.
Roll the dough out on a lightly floured surface until it's around 2cm thick.
Cut out your scones using a 3-inch round cutter. Re-roll the remaining dough pieces until it is all used up. You should end up with around 6 scones.
Place the scones closely together on the baking tray (to help them rise upwards) and lightly brush them with soy milk.
Bake for 12-15 minutes until golden brown. Transfer to a wire rack to cool.
Once cooled, serve with coconut whipped cream and jam.
- Store in an airtight container at room temperature for up to 48 hours. Do not add fillings until you are ready to serve.